Photo of Apple & cinnamon pancakes by WW

Apple & cinnamon pancakes

Points® value
Total Time
15 min
5 min
10 min
These apple and cinnamon pancakes with maple syrup taste just as good as they look.


Lemon Juice, Fresh

2 teaspoon(s)


1 medium, half diced and half cut into thin wedges

Ground Cinnamon

1 pinch, plus extra for dusting

Egg, whole, raw

1 medium, raw, beaten

Fat Free Natural Yogurt

3 tablespoon(s)

Golden caster sugar

1 teaspoon(s)

Plain White Flour

40 g

Baking powder

½ teaspoon(s), level

Calorie controlled cooking spray

4 spray(s)

Maple Syrup

1 teaspoon(s), or golden syrup


  1. Place the apple wedges into a small bowl and add 1 tsp of the lemon juice to stop them from browning.
  2. In a small saucepan, heat the diced apple over a low heat with 1 tbsp water and the cinnamon.
  3. In a bowl whisk together the egg, yogurt, sugar and the remaining lemon juice. Then add the flour and baking powder and fold in to make a smooth batter.
  4. Mist a pan with cooking spray and set over a medium-high heat. Add 4 separate ladlefuls of batter to the pan and cook for 2-3 minutes, until the underside of the pancakes are firm and golden. Add the apple wedges to the pancakes before flipping. Flip the pancakes and cook for a further 2 minutes until they’re cooked through.
  5. Serve the pancakes topped with the diced apple and maple syrup.